Happy Wednesdays

24/12/2022

Happy Christmas Eve

23/12/2022

22/12/2022

Asian Noodle Soup
Ingredients
- 4 large carrots, peeled and diced
- 4 stalks celery, diced
- 1/4 cup dijon mustard
- 1/2 cup sliced green onion
- 1 portobello mushroom cap, cleaned and diced
- 4 pkg oriental flavored ramen noodles
- cup soy sauce
- 3 tablespoons cold water

Preparation
Place water, 4 flavor packages, carrots, and celery in a pot and bring to a boil.
Add noodles and cook until tender.While noodles are cooking, combine soy sauce and mustard.
Add sauce mixture, mushrooms, and onion to cooked noodle mixture.Ladle into bowls and serve. 4-5 servings
Submitted by: Jordan

21/12/2022

It’s the everyday experiences we encounter along the journey to who we want to be that will define who we are when we get there.
-Aaron Lauritsen

20/12/2022

Pomegranate Soup (Ash-E Anar)
Ingredients
- 8 cups of vegetable or chicken broth
- 3/4 cup cilantro, chopped
- 1 medium leek
- cup lemon juice
- 2 tablespoons olive oil
- 1/2 cup parsley (chopped)
- cup yellow split peas
- 1/4 cup pomegranate paste or 1 cup pomegranate juice or 2 cups pomeg
- 1/4 cup pomegranate seeds
- 1/2 cup rice, uncooked
- salt & pepper
- 1 cup spinach, chopped
- 2 tablespoons sugar

Preparation
Cut leek in half, lengthwise, spread the layers of the leek open and hold them under running water to remove the sand and dirt trapped inside the leek. Coarsely chop leeks and add to the mixture in the pot.Cook vegetables for 15 minutes.
Pour in broth and lemon juice.Cover pot and bring to a boil, then add rice and split peas.
Cover pot, reduce heat to low and cook for 30 minutes.Stir in sugar and pomegranate paste.Cover pot and simmer for 20 more minutes.Season soup to taste with salt & pepper.When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).

19/12/2022

Celebrate people irrespective of their status or position.
-Sunday Adelaja

18/12/2022

Happy First Day of Hanukkah

17/12/2022

Lentil Rice Soup
Ingredients
- 1 large bay leaf
- 1/2 cup brown rice
- 1 carrot chopped
- 1 celery stalk chopped
- 1 lb dried lentils
- 1/2 teaspoon dried tarragon
- 1 medium onion , chopped
- 1/4 teaspoon pepper
- Vegetable salt to taste
- 2 cups vegetable stock or canned broth
- 8 cups cold water

Preparation
Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
Remove bay leaf and cloves before serving.

16/12/2022

National Chocolate Covered Anything Day

16/12/2022

National Ugly Sweater Day

15/12/2022

National Cupcake Day

14/12/2022

Potato Leek Soup
Ingredients
- 1 carrot, chopped
- 2 stalks of celery, chopped
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 Tsp. dried rosemary
- ¼ cup fresh parsley
- 1 Tbsp. fresh thyme
- 1 clove garlic, minced
- 3 leeks, thinly sliced
- dash red pepper flakes
- salt and pepper to taste
- 2 Tbsp. salted butter
- 1 Tbsp. Worcestershire sauce
- 1 yellow onion, diced
- 8-10 yukon gold potatoes, peeled and cubed

Preparation
Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently.
Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine.
Pour in chicken broth and season with Worcestershire sauce.Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes.
Remove from heat.Using a blender, puree soup in batches until smooth. Salt and pepper to taste.